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Sodium alginate
Sodium alginate is a by-product of the extraction of iodine and mannitol from the kelp of the brown algae or Sargassum, the molecules of which are β-D-mannuronic (M) and α-L-gulo Glucuronic acid (α-L-guluronic, G) is formed by connecting (1→4) linkages and is a natural polysaccharide with the stability, solubility, viscosity, and safety required for excipients for pharmaceutical preparations. Alginate has been widely used in food industry and medicine.
Sodium alginate specification:
Viscosity （mPa.s） |
500-700 |
Mesh |
80 mesh |
Moisture |
15 % Max |
PH |
6.0-8.0 |
Water-insoluble in water |
0.6% Max |
Pb (mg/kg) |
5.0 Max |
As (mg/kg) |
2.0% Max |
appearance |
White or light yellow powder |
Sodium alginate as a hydrophilic colloid, is easily soluble in water to form a viscous solution. With its thickening stability, it can be used as a food and beverage thickener, stabilizer, printing paste, oil additives.
3. The waste liquid from the grass pulping process is used as raw material. Method 2
Synonyms :SA
CAS no:9005-38-3
Molecular formula:(C6H7NaO6)x
Molecular weight:M=398.31668
When alginate encounters calcium ions, ion exchange occurs rapidly and a gel is formed. The gel is thermally irreversible. The gel formed by the high-G alginate has a large hardness but is brittle; the gel produced by the high-M alginate is the opposite, but has good flexibility but low hardness. Adjusting the two ratios produces different strength gels. Using the gel properties, it can be used to make a variety of bionic foods, materials, masks, waste water treatment agents, cling film and so on.
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